Artichoke Leek Dip – for Something Different!

Spinach-artichoke dip:
been there, done that…

I think we all have at one point
or another over the past 15 years.

I seem to be attending more parties this year that call for me to whip up appetizers.  I tend to focus on creamy based dishes for some reason.  Is it comforting? I think so.

A few weeks ago I made this artichoke and leek warm dip and thought I would share it with you:


2    8oz packages of cream cheese – softened
(cut the calories with low fat and/or no fat!)

1      8 oz jar of marinated artichoke hearts

1 leek diced small

1 tbl fresh parsley

2 cloves minced garlic

2 tbl fresh squeezed lemon

dash of smoked paprika

dash of cayenne pepper

Salt and Pepper to taste

1/2 cup potato chips crumbled

1/2 cup Parmesan cheese

In food processor – add drained artichoke hearts, chopped leek, lemon juice, garlic, salt, pepper, paprika, parsley. Process until smooth. Add 1/2 of the Parmesan cheese.  Add cream cheese and blend thoroughly.  Place in a baking dish.

Crumble potato chips, mix with remaining Parmesan.

Bake at 350 for 30 minutes. Serve with crackers


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